Ingredients

1 lb / 0.5 kg lean ground pork
½ cup / 125 mL grated carrot
⅓ cup / 80 mL finely sliced green onion
¼ cup / 50 mL oyster sauce
1 tsp / 5 mL sesame oil
1 tsp / 5 mL ground cumin
1 Tbsp / 15 mL sodium-reduced soy sauce
2 cloves garlic, minced
2 tsp / 10 mL hot chili sauce
1-16 oz / 454 g package round wonton wrappers
½ cup / 125 mL water, plus more for steaming
¼ cup / 50 mL canola oil
½ cup / 125 mL EACH sodium-reduced soy sauce and mirin

Directions

1. In medium bowl, combine ground pork with carrot, green onion, oyster sauce, sesame oil, cumin, soy sauce, garlic and chili sauce.
2. Arrange 10 wrappers on a clean work surface; lightly brush edges with water.
3. Place a heaping teaspoon of filling in centre and fold in half. Join ends together and press to seal.
4. In a large nonstick skillet, heat 1 tsp oil over medium-high heat. Arrange dumplings in a single layer.
5. Cook until bottoms are golden brown.
6. Add ¼ to ½ cup water; cover and steam 5-7 minutes. Uncover and continue to cook until water has evaporated, 2-4 minutes.
7. Repeat with remaining wrappers.
8. In small bowl, combine soy sauce and mirin
9. Arrange dumplings on a platter and drizzle with soy sauce-mirin mixture.